For the February 2011 Daring Baker's Challenge I made a Saffron Panna Cotta with a Pistachio Encrusted Mango Gelee. I made the Panna Cotta with a combination of single cream and full fat milk to which I added some agave nectar, pinch of sugar, salt, and saffron. Set it with agar agar. For the mango gelee, I used mango syrup, diluted with water, a squeeze of lemon, and agar agar. Pistachios were left raw, crushed coarsely, and encrusted in between the panna cotta and the gelee.
Thanks to Mallory for this wonderful Challenge!!
Post Script: The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.
Click here for the complete Daring Baker's February 2011 Challenge.
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